Besan and Paneer Chilla

Gluten free crepes made with chickpea flour and cottage cheese, perfect as a quick breakfast or a leisurely tea time snack

Servings chillas

Calories 816kcal

Author Shireen Sequeira

Ingredients

100 grams besan (chickpea flour)
100 grams fresh grated paneer (cottage cheese)
100 grams thick yogurt (unflavoured)
1 green chilli deseeded and finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon carom (ajwain seeds)
1 small onion, finely chopped
1 medium tomato, finely chopped
2 tablespoons coriander finely chopped
Salt to taste
1/2 cup water plus extra as required
Oil or ghee for frying

Instructions

Add all ingredients to a bowl (except the oil) and adjust the consistency by adding a tablespoon of water at a time if required. You should get a thick dosa batter like consistency
Heat a frying pan in a medium heat and pour a ladleful of the batter. Simmer and cook till the base turns golden and the top is no longer uncooked.
Drizzle a few drops of oil or ghee and flip to cook the other side well.
Remove and serve along with tomato garlic chutney or any accompaniment of your choice

Notes

100gms of besan and grated paneer are approx 3/4th cup each and 100gms of yogurt is approx 1/2 cup. Please note that these values are approximate. This is a very forgiving recipe so you can alter the quantities to your taste and availability of ingredients. However, do note that if the quantity of paneer exceeds that of besan then it won't be very easy to flip the chilla as it may crumble so make sure the proportions are not too haywire

Nutrition